Sōngyáng yín hóu · new.thetea.app

Sōngyáng Yín Hóu (松阳银猴, Sōngyáng yín hóu — “Silver Monkey from Songyang”) is a unique green tea from Songyang County in Zhejiang Province, nicknamed “treasure among teas” (茶中瑰宝, chá zhōng guībǎo) for its unusual form: tightly twisted shoots densely covered with silvery down, curved into hooks resembling monkey paws. The combination of “silver” down and “monkey” twist has created one of the most colorful names in the world of Chinese tea. In 2023, Songyang Yin Hou received the gold award at the Shanghai International Tea Festival and was included in the list of teas served at meetings of the State Council of the PRC (国务院会议指定用茶).

1. Classification and Origin:

Type: Green tea (non-oxidized). By form — twisted “hook-shaped” (卷曲多毫, juǎnqū duōháo), with characteristic curves resembling “monkey paws” (弯钩状, wāngōu zhuàng).
Category: National Geographical Indication Product (国家地理标志产品, 2008). Famous Tea of Zhèjiāng (浙江省名茶, 1984). Gold award at Shanghai International Tea Festival (2023). Tea for State Council meetings of the PRC (国务院会议指定用茶).
Origin: China, Zhèjiāng Province (浙江, Zhèjiāng), Líshuǐ City (丽水市, Líshuǐ Shì), Sōngyáng County (松阳县, Sōngyáng Xiàn). The county is located in the upper reaches of the Ōu River (瓯江), surrounded by Máo Mountain (卯山), Wanshou Mountain (万寿山) and others, traversed by mountain streams. Forest coverage — 93%.
Geographic coordinates: Approximately 28°27′ North latitude, 119°29′ East longitude.

2. History and Cultural Significance:

History: Tea cultivation in Songyang dates back to the Tang era, when local teas were already known. During the Song era, the great poet Sū Dōngpō (苏东坡, Sū Dōngpō) praised tea from this region in verse: “The world sees not the milky flowers of Tiantai, where now is the jade nectar of Yuchuan?” (天台乳花世不见，玉川风液今何有) — confirming the high status of local tea a thousand years ago.

Modern Songyang Yin Hou was created in 1981 by the Agricultural Bureau of Sōngyáng County (松阳县农业局), which based on ancient technologies and local cultivars developed an original method of forming “hook-shaped” twists with abundant down. In 1984, the tea received the status of “Famous Tea of Zhejiang.” In 2003 — “Famous Brand of Zhejiang.” In 2008 — national geographical indication protection.
Name:
- “Songyang” (松阳) — “Pine Sun”: the county name, indicating the abundance of pine forests and southern exposure of slopes.
- “Yin” (银) — “silver”: describes the dense silvery-white down covering the shoots.
- “Hou” (猴) — “monkey”: characterizes the twisted, curved form of the tea leaf, resembling a monkey paw. This is one of the most vivid and memorable names among Chinese teas.
Cultural significance: Songyang is a “tea county” with deep roots: more than 40% of the population is somehow connected to the tea industry. Songyang Yin Hou is one of the few teas honored with the status of “State Council tea” (国务院会议指定用茶) — tea served at meetings of the highest state organ of the PRC.

3. Botanical Description and Raw Material:

Variety / Cultivar: Local indigenous populations of Camellia sinensis var. sinensis. Shoots are fleshy, abundantly covered with down. Bushes are adapted to the humid mountain microclimate of Songyang.
Picking: Early spring. For the highest grade first category (特一级) — full buds or one bud with one leaf in initial opening stage (≥90%). Down — abundant, covering ≥90% of surface. For highest second category (特二级) — one bud with one leaf (≥80%). For first grade — one bud with one to two leaves. For second grade — one bud with two leaves.
Raw material requirements: Tender, fleshy, uniform shoots. Processing — on the day of picking.

4. Terroir and Cultivation:

Climate: Subtropical monsoon. Average annual temperature — 17.7°C, annual precipitation — 1511 mm. Average annual number of foggy days — ≥200. Relative humidity — ≥80%. Abundant diffused light.
Growing altitude: Main plantations — in mountain zones around 300+ m, in river valleys protected from wind by mountains.
Soils: Yellow clay (黄泥土, huángní tǔ) and “red pine clay” (红松泥, hóng sōng ní), pH 4.5–6.5. Profile depth — ≥0.5 m. Organic matter content — ≥1.0%.
Ecosystem: Forest coverage — 93% — one of the highest indicators among tea-growing counties in China and the world. The Ou River and its tributaries traverse the territory, creating a microclimate of increased humidity.

5. Production Technology:

The technology of Songyang Yin Hou is completely manual, with an original method of forming “hook-shaped” twists. Master’s formula: “slow roasting, light pressure, simultaneous shaping and roasting” (慢速轻炒，边炒边整).

Spreading (摊放 — tānfàng): In thin layer (1.5–2 cm) for withering.
Fixation (杀青 — shāqīng): At 150–200°C, alternating “tossing” and “smothering” (抛闷结合, pāo mèn jiéhé).
Rolling (揉捻 — róuniǎn): Three-stage — “light → heavy → light” (轻-重-轻).
Shaping “monkey paw” (造型 — zàoxíng): At ~80°C the master uses special movements of “shaking, pressing, straightening” (抖捺理, dǒu nà lǐ) to form the characteristic “hook-shaped” curved form. This is the main and most virtuosic stage, determining the unique appearance of Yin Hou.
Drying (烘干 — hōnggān): Two-stage: primary at 75°C, final at 50°C — gentle regime maximally preserving silvery down and chestnut aroma.

6. Organoleptic Characteristics:

Dry leaf appearance: Tightly twisted, fleshy shoots with characteristic “hook-shaped” curves (卷曲多毫，弯钩状). Fleshy and uniform (肥壮匀整). Densely covered with silvery-white down — precisely the “silver” of the down and “monkey” form gave the tea its name.
Dry leaf aroma: Chestnut (栗香, lì xiāng) — main note, rich and persistent. Pure green freshness (清香持久). “Cold aroma” (冷香, lěngxiāng) — unique note characteristic of high-mountain ecological teas.
Liquor aroma: Chestnut, persistent, with “cold” overtone.
Taste: Fresh and brisk (鲜爽), mildly sweet (甘醇, gānchún), concentrated-fresh (浓鲜, nóngxiān) — amino acid note is especially pronounced. Returning sweetness is swift (回甘迅猛, huígān xùnměng) — one of the fastest and most powerful “huigan” among green teas.
Liquor color: Tender green, clear, bright and transparent (嫩绿清澈明亮).
Spent leaves: Tender, fleshy shoots gathered in “buds” (嫩绿成朵、匀齐肥嫩). Leaf is elastic, lively.

7. Chemical Composition:

Polyphenols (catechins): Significant content — provides antioxidant potential. According to research, free radical neutralization efficiency is 18 times higher than vitamin E.
Amino acids (including L-theanine): High content — result of 200+ foggy days, abundant diffused light and organically rich soils. Precisely amino acids provide “swift huigan” — instantaneous returning sweetness.
Alkaloids: Caffeine — content 20% higher than average green tea (according to research). Provides pronounced tonic effect.
Vitamins: Vitamin C, B-group vitamins.
Minerals: Potassium, magnesium, zinc, manganese.

8. Health Properties:

Tonic effect (提神醒脑): Increased caffeine content (+20% above average) provides pronounced alertness. L-theanine softens and prolongs the effect.
Antioxidant action: Polyphenols — efficiency 18 times higher than vitamin E.
Cooling action (清热解暑): Tea belongs to “slightly cool” (性微寒, xìng wēi hán) — relieves “internal heat.”
Digestive improvement: Catechins.
Immune strengthening: Vitamin-mineral complex.
Important: the listed properties are based on publicly available data and are not medical recommendations.

9. Brewing:

Water temperature: 85–90°C.
Tea quantity: 3 g per 150 ml water (1:50 ratio).
Teaware: Glass cup — for observing “silver monkeys” swirling in water.
Process (“three pourings” method / 三投法):
1. Warm the cup, drain.
2. Pour water to 1/3 volume.
3. Add tea, swirl cup — “awaken aroma” (摇香, yáoxiāng, 30 seconds).
4. Add water to 7/10 volume.
5. First infusion — 1 minute.
6. Second–fourth — increase by 15 seconds. Tea withstands 4–6 brewings.
Note: freshly purchased tea is recommended to rest 15 days for “fire taste to dissipate.” Do not pour boiling water — this destroys chlorophyll and gives yellowness.

10. Storage:

Store in airtight container, in dark and cool place.
Optimal — refrigerator at 0–5°C.
Storage period — up to 12–18 months.
After opening — consume within 1–2 months.

11. Price and Counterfeits:

Songyang Yin Hou is a tea with developed grading system: four levels (特一级, 特二级, 一级, 二级). Highest grade — from 800 yuan per jin (500 g).

How to avoid counterfeits:
- Buy from verified sellers with geographical indication marking of Songyang County.
- Evaluate form: characteristic “hook-shaped” curves, fleshy shoots with abundant silvery down. Straight or loose tea leaves — not Yin Hou.
- Evaluate aroma: persistent chestnut tone with “cold” note. Absence of chestnut — suspicious.
- Check “huigan”: swift, powerful returning sweetness — authenticity marker. Weak or absent huigan — counterfeit.
- Pay attention to price: suspiciously low — sign of counterfeit.

12. Interesting Facts:

Songyang Yin Hou is one of the few teas whose name contains an animal image: “monkey” (猴) — reference to the form of twisted shoot resembling a curved monkey paw. Among “zoological” teas — also Tàipíng Hóu Kuí (太平猴魁, “Monkey King from Taiping”), Bái Máo Hóu (白毛猴, “White Hairy Monkey”).
Status of “State Council tea” (国务院会议指定用茶) is one of the highest “political” ranks in the world of Chinese tea. This means Songyang Yin Hou is served at meetings of the highest state organ of the PRC — the State Council.
Forest coverage of Songyang County — 93% — practically an absolute record among tea-growing counties. Tea gardens literally “drown in forest.”
“Swift huigan” (回甘迅猛) is one of the most characteristic taste features: returning sweetness comes instantly and with unusual force, distinguishing Yin Hou among most green teas where huigan develops gradually.
Caffeine content 20% higher than average green tea — makes Songyang Yin Hou one of the most “invigorating” green teas of Zhejiang.

13. Comparison with other Zhejiang teas and “monkey” teas:

Kāihuà Long Dǐng (开化龙顶): From western Zhejiang. Straight, needle-like, orchid-like. Long Ding is more “green” and visually spectacular; Yin Hou is more twisted and chestnut-like, with powerful huigan.
Tàipíng Hóu Kuí (太平猴魁): From Anhui. Also “monkey” tea, but — large flat leaf with deep orchid aroma. Hou Kui is “monumental”; Yin Hou is compact, fleshy, “hook-shaped.”
Huìmíngchá (惠明茶): Fellow from Lishui City. Milky-white buds, orchid-fruity aroma. Huimingcha is more “white” and fruity; Yin Hou is more “silver” and chestnut-like.
Xī Hú Long Jǐng (西湖龙井): Flat, bean-chestnut. Long Jing is elegantly flat; Yin Hou is expressively twisted. Different philosophies of form, but both from Zhejiang.

In conclusion:

Songyang Yin Hou is a tea with character. Its “silver monkey paws,” swiftly returning sweetness, chestnut aroma with “cold” mountain note and status of “State Council tea” — all this creates the image of a tea not inclined to half-tones and delicacy: it hits the mark, brightly and powerfully, like a “monkey” jumping from a branch. At the same time — 93% forest around, 200 days of fog per year and thousand-year tradition praised by Su Dongpo. For those seeking green tea with “instant” effect — freshness, sweetness, alertness here and now — Songyang Yin Hou was created precisely for this.